Clay's Kitchen : Nấu Ăn Việt Nam (Vietnamese Recipes)

Nấu Ăn Việt Nam (Vietnamese Recipes)

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Tai Heo Ngâm Chua (Pickled Pigs' Ears)

Recipe from: The Classic Cuisine of Vietnam, Bach Ngo and Gloria Zimmerman, Barron's, 1979. ISBN 0-8120-5309-5
Servings: 2 quarts

Lip-smacking, tangy, chewy, and exotic, these morsels go perfectly with drinks before dinner, and very well without drinks at any time.

4 quarts water
1 tablespoon alum
2 cups distilled white vinegar
2 cups granulated sugar
1 teaspoon salt
2 pounds pigs' ears

Boil 2 quarts of the water with the alum for 5 minutes, then remove from the heat and allow to cool.

Boil the vinegar with the sugar and salt for a few minutes, or until the sugar is completely dissolved. Remove from the heat and cool.

Boil the remaining 2 quarts water and drop in the pigs' ears. Boil for 20 minutes. Remove the pigs' ears and cut them into lengthwise slices ¼ inch wide. After the sliced pigs' ears have cooled, return them to the alum water to soak for 2 hours, then drain and rinse under cold water. Dry lightly.

Place the pigs' ears in a jar, pressing them down. Pour in enough cooled vinegar mixture to completely cover the contents of the jar. Refrigerate.

Note:
This can be eaten after 3 day and will keep for several weeks in the refrigerator.


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